Ligurian Fish Casserole

Name: Ligurian Fish Casserole (Buridda)
Cuisine: Italy
Ingredients: 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; salt and pepper; salt and pepper; 1 tablespoon plain white flour mixed with 3 tablespoons warm water; 1 tablespoon plain white flour mixed with 3 tablespoons warm water; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 1 small carrot, scraped and chopped; 1 small onion, peeled and chopped; 3 cloves garlic, peeled; 1 oz (25 g) pine kernels; 1 oz (25 g) dried porcini mushrooms, soaked in tepid water for 15 minutes (optional); 1 oz (25 g) dried porcini mushrooms, soaked in tepid water for 15 minutes (optional); 2 anchovy fillets, boned and washed; 3 canned tomatoes, drained, de-seeded and chopped; 6 tablespoons olive oil; 4 sprigs parsley, chopped; 1 stick celery, chopped; 2¼ lb (1 kg) mixed fish from the following list: hake, bass, swordfish, monkfish, squid, mackerel, whiting, John Dory, witch, plaice, grey mullet and red mullet, gutted, washed and cut into equal-sized chunks if over 4 inches (10 cm) long; 1 glass dry white wine; 4 thick slices coarse, white bread, toasted

Buridda

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Also called Pesce in Tocchetto, this is a lovely, simple fish casserole which can be made extra special with the addition of porcini mushrooms if you can get them. The fish must be in thick chunks no larger than 3–4 inches (8–10 cm) square, or you can use whole small fish. What is important is to have

Ingredients

Europe
Italy
Pescatarian
Liguria

Ingredients

Method